Cooking Steps

• Sprinkle each side of the chicken with salt and pepper. Melt butter in a large pot over medium-high heat. Cook chicken for 3 minutes per side until light golden, then remove from pot.
• Add garlic, onion, and celery to the pot and cook for 3 minutes until the onion is softened.
• Increase heat, add wine, stir, and simmer until the wine reduces by half.
• Add stock, water, salt, and pepper to the pot. Bring to a boil, then add the pasta and cook according to packet instructions (about 10 minutes).
• Chop chicken into small pieces and add it back to the pot to finish cooking.
• Once pasta is cooked, lower the heat, stir in parmesan until melted, then stir in cornflour-water mixture, cream, and spinach until combined and spinach is wilted.
• Ladle soup into bowls and sprinkle with sun-dried tomatoes and a drizzle of oil if desired. Serve hot.
• Store separately from pasta to prevent bloating. Refrigerate both and scoop out with a slotted spoon.